ZWEI-BOHNENENSUPPE (TWO BEAN SOUP)

      Title: ZWEI-BOHNENENSUPPE (TWO BEAN SOUP)
  Categories: German, Soups
       Yield: 4 Servings
  
   1 1/4 c  White Beans; Dry
       4 oz Ham; Cubed
       1 c  Cut Green Beans; *
     1/4 c  Celery; Diced
       1 ea Green Onion; Diced
       1 ea Onion; Yellow, diced
       1 ea Potato; Peeled & Diced
       1 tb Butter
       2 tb Unbleached Flour
     3/4 c  Beef Broth
     1/2 ts Salt
     1/4 ts Pepper
 
 MMMMM--------------------------GARNISH-------------------------------
       1 ea Parsley; Sprig
  
   *  Beans can be either fresh or frozen.  Do not use canned.
   +++++++++++++++++++++++++++++++++++++++++++++++++++++++
   ++++++++++++++++++ Cover white beans with cold water and soak
   overnight. Drain and place beans in a 2-quart saucepan. Add ham and
   enough cold water to cover beans by 1 inch.  Bring water to a boil
   and simmer for about 1 hour or until beans are tender. Add green
   beans, celery, onion and potato. Add enough water to cover the
   vegetables; simmer for 20 minutes. In a frypan melt butter and stir
   in flour.  Cook, stirring until lightly browned. Remove from heat and
   stir in heate beff broth.  Cook mixture until smooth. Stir mixture
   into the soup and simmer until soup is thickened and vegetables are
   tender. Season woth salt and pepper. Garnish with chopped parsley and
   serve immediately.
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